Total 6 digital art director job vacancies in Singapore, Singapore

What do we expect from you?

The Sales Director is a senior leadership role responsible for driving the overall sales strategy and revenue growth for the hotel. The role focuses on building strong relationships with key market segments, identifying new business opportunities, and ensuring that sales targets align with the hotel’s goals. The Sales Director will lead the sales team to achieve operational excellence while maintaining the highest standards of professionalism and service.

How your day looks like:

Sales Strategy and Planning

• Develop and implement the hotel’s sales and marketing strategies to achieve revenue goals across room sales and other revenue streams.
• Conduct market analysis to identify trends, competitor activities, and opportunities for growth.
• Prepare and execute annual sales plans, including goals for key market segments.

Revenue Growth

• Drive room sales and ancillary revenue by securing business from corporate, leisure, group, and other target markets.
• Focus on high-value accounts to maximize profitability and ensure repeat business.
• Collaborate with the Revenue Management team to optimize pricing strategies and ensure alignment with market demand.

Key Account Management

• Cultivate and maintain strong relationships with existing clients, corporate partners, and travel agencies.
• Identify and secure new business opportunities to expand the hotel’s client base.
• Represent the hotel at industry events, trade shows, and networking opportunities.

Team Leadership and Development

• Lead, mentor, and manage the sales team to ensure high performance and achievement of sales targets.
• Provide regular training to enhance team members’ skills in prospecting, negotiation, and relationship management.
• Foster a positive, results-oriented culture within the sales department.

Collaboration and Coordination

• Work closely with the Marketing, Revenue Management, and Operations teams to align sales initiatives with overall hotel objectives.
• Support the General Manager/Senior Executive in preparing sales reports and forecasts for ownership and stakeholders and other ad hoc duties when required.
• in preparing sales reports and forecasts for ownership and stakeholders and other ad hoc duties when required.

Reporting and Analysis

• Monitor sales performance metrics and prepare monthly and quarterly reports.
• Analyze business trends and develop actionable insights to improve sales performance.
• Regularly review key account performance and adjust strategies as needed.

How do I deliver this?

Tell it like it is- Authentic, honest, you mean it, sincere, true.

Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.

I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.

Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.

Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

Summary

Responsible for the formation and implementation of the Food & Beverage annual business plan and medium term strategies, as well as establishing key performance objectives and plans to ensure the hotel meet its business targets and drives sustainable profitable growth.

Job Responsibilities

• Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
• Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
• Create active strategies to maintain a strong social media capture.
• Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
• Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
• Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
• Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
• Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Create revolutionary new standards.
• Liaise with all outlet and kitchen management to improve service and product efficiency.
• To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement T&C activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Plan, develop and grow the food& beverage team through leadership, mentorship and coaching to fuel the growth of the team.
• Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the on-the-job training of the Food& Beverage Division.
• Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues’ knowledge and skills in service and culinary excellence.
• Lead and facilitate the performance review process for the division, adhering process schedule and follow up.
• Have regular brainstorming sessions that includes all colleagues to create a flow of new and ‘improved’ ideas.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

Would you like to do the opening of our Mama Shelter Singapore?

THE MISSION?

You’re the person our Mama trusts to develop her establishment’s sales

DUTIES AND RESPONSIBILITIES

• MANAGE THE DAILY GUEST SERVICES OPERATIONS: CONCIERGE, BELL SERVICE, DOOR SERVICE, PARKING VALET, NIGHT RUNNERS

• Leading the direction and supervision of all Guest Services duties are performed and maintained in accordance with the hotel’s standards and in line with hotels’ strategic plan
• Manpower planning, recruitment, training, deployment
• Liaison between Front Office departments and rest of hotel for effective guest experience
• Develop, implement, evaluate, review and conduct training and audits in accordance with the hotels’ overall training and development plan

• MANAGEMENT AND LEADERSHIP OF THE GUEST SERVICES TEAM
  • Handles capital and asset planning, requisition
  • Responsible for budgeting, planning and forecasting of yearly and monthly revenue and expenditure for areas of responsibility
  • Identify equipment and supplies needs and negotiate with vendors for the best quality at competitive pricing
  • Responsible for issuing, monitoring and negotiating all contracts, agreements and billings involving the department’s areas of responsibility
  • Responsible for developing, implementing, evaluating, reviewing and conducting training & CCTV audits in accordance with the hotels’ overall training and service development plan
  • Prepare, review and revisit procedures and training manuals for all levels of colleagues and to be in line with the hotels ‘operating standards
  • Conduct performance reviews, coaching, counseling and disciplining sessions with colleagues
  • Handles Guest Services inventory control system
  • Ensure that safety, health and security policies and procedures are adhered to in areas of responsibility
  • Coordinate and conduct bi-monthly department, concierge and officers’ meetings to update colleagues on hotels’ objectives, performance and goals
  • Coordinate, conduct and attend all other necessary meetings as and when required

• INVOLVEMENT IN A WIDER JOB FUNCTION
  • Presence in the driveway and lobby area at critical guest flow time
  • Ensure lobby and driveway are well managed in accordance to activities and traffic patterns
  • Investigate on service failures followed by service recovery and corrective actions to prevent future occurrence
  • Recommend, justify, coordinate and implement hotel projects in relation to process improvements
  • Use Quality Management systems to monitor and improve speed of response time and review progress
  • Review and analyze trend in guests’ needs and recommend operational changes, if needed to improve guest satisfaction and colleagues productivity
  • Develop departmental Reward & Recognition programme to recognize individuals and teams for exemplary behavior and outstanding achievements in department

• INVOLVEMENT AS A MEMBER OF THE HOTEL LEADERSHIP TEAM
  • Ensure cleanliness and appearance of lobby and related areas
  • Hands-on knowledge of computer hardware and software to manage systems and generate reports, presentations and correspondence
  • Capable of planning, defining, co-ordination and managing a service delivery system utilizing human resources, tools, data and service standards
  • Interface the needs/requirements of other departments with: Housekeeping, Engineering, F&B service, Security, Finance, T&C
  • Knowledge of Operations of group/convention activities and manpower planning
  • Knowledge of Quality Management systems
  • Knowledge of financial planning and budgeting
  • Provide a level of safety & security for arrival & departure of guests/visitors

Summary

Responsible for the supervision of the smooth and efficient daily operation of the Food & Beverage Department and ensures that all hotel guests receive an optimum level of service and care at all times.

Job Responsibilities

• Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
• Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
• Create active strategies to maintain a strong social media capture.
• Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
• Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
• Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
• Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates. 
• Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
• Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Create revolutionary new standards.
• Liaise with all outlet and kitchen management to improve service and product efficiency.
• To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement T&C activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Plan, develop and grow the food& beverage team through leadership, mentorship and coaching to fuel the growth of the team.
• Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the on-the-job training of the Food& Beverage Division
• Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues’ knowledge and skills in service and culinary excellence.
• Lead and facilitate the performance review process for the division, adhering process schedule and follow up.
• Have regular brainstorming sessions that includes all colleagues to create a flow of new and ‘improved’ ideas.
• Ensure wherever possible that colleagues are provided with a work place free of discrimination, harassment and victimization.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

   

The Executive Assistant Manager, Rooms/Director of Rooms is responsible in managing all aspects of the Rooms Division including Housekeeping, Lobby Operations, Concierge, Raffles Butler and Floral Boutique at Raffles Singapore. He/she ensures the delivery of the Raffles Singapore guest excellence service experience throughout the entire guest journey meanwhile ensuring maximization of room revenue and productivity as well as developing managers and colleagues.

Primary Responsibilities

• Re-invents service every day to create the best guest journey – engaging, enticing, surprising, entertaining and fully individualised to each market and guest profile.
• Manages the Raffles Singapore guest experience by periodically reviewing and ensuring a seamless flow of processes together with the process owners; detects and evaluates possibilities for innovative enhancements.
• Supports all leaders within the division in upholding a flawless impression and perception of the Raffles Singapore services, products and colleagues through hands-on and smart operational leadership.
• Cooperates with the Finance team and ensures compliance of credit policies and procedures.
• Constantly identifies new revenue opportunities and improvement of existing revenue streams and upsell schemes.
• Ensures intelligent use of funds available by optimising spending yet ensuring availability of funds for needed improvements and new initiatives.
• Identifies and implements new opportunities for inter-hotel sales and in-house facilities.
• Seeks Constant improvement of quality in product and services.
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) and Forbes standards, and aims to achieve the scores and goals set by management.